Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

For salmon and halibut, I've always brined the fish in a 10-1 ratio of water to salt for about 15 minutes, then let them hang in the walk in on a roasting rack in front of the fan for a while if possible. This prevents the albumen from seeping out to the surface making that scummy white stuff all over your fish. Then vac it with whatever you like (sans salt) and poach at 140 for about 13 minutes (6.5 oz block portion) rest for 5 minutes, then ice bath till chilled. During service simply drop pack in the bath immediately upon order in until the check is fired. Cut the bag and serve. For some guests we also slightly broil under the salamander at the last second because, "It wasn't hot" Okay grandma, no problem.